Hi Friends, now a days Iam little slow in blogging, though I have got lot of recipes to blog. The reason is we are shifting to new apartments this month end. So I was quite busy in searching an apartment. And we got one. Finally moving this month end to new apartment. After that , again I may be bit slower in blogging. Now you know the reason:-)) Anyways, coming back to my cooking world, this weekend we got two big sets of whole wheat bread from costco. So, Iam into preparations of chutneys for our daily breakfast i.e., Bread Sandwage. In the preparation of, this series of chutneys, Iam planning to blog a couple of chutneys useful for Bread Sandwage. Thease chutney recipes are adopted from the one and only book from which I usually adopt.."Shehzad Husain and Manisha Kanani" 's "Healthy Indian Cooking" book. You may wonder, why I always adopt from this book only. The secret is I have got only couple of cook books with me. So I keep trying from them on and off. Then why not from other cook books? This question may rise in your minds. And my answer is why should I? When I have got so many blogger friends and there blogs which has got bundle of variety, traditional, authentic and recipes from all over the world. You know what, when ever I visit any book store, and find good cook book and want to purchase...finally I end up coming out of the store with out any cook book:-))...Thanks to all my blogger friends for sharing wonderful recipes. Before coming to the recipe, I would like to say some thing about coconut.

You know it is said that the origin of coconut is from our own mother land "India: Rajasthan and Maharashtra". Though it is unclear, but the fact remains always as a fact. Now this coconut is widely used all over the world and became necessary in our daily food. In India, as soon as we remember coconut, we remind of "God's Own Land" Kerala. In kerala, coconut is used widely in different ways. To say, in the form of oil, which is used for cooking food; hair oil, which many of us still use; coconut water for instant energy especially in summer, which becomes must for many of us in india. You know what I miss coconut water here a lot. Though we get here in different forms...in tins, in Inidan stores and other general stores too...I always miss buying coconut water by the road side and having them after a tired afternoon, returning from shopping or from school or college in hot summer. The water are so sweet and has become very precious here for me atleast:-))....But thanks to blog world, here that sweetness which I miss is compensated by many blog friends from Kerala, with there traditional recipes, in which coconut becomes necessary one. One such blogger friend, Ashwini from "Food For Thought" is hosting Jhiva For Coconut in new year i.e., In Jan, 2007. Thank You Ashwini, in advance for this event. And also thanks to Indira of "Mahanandi" who originally started this event.I hardley said some thing about coconut but words are less to describe this versatile Ingredient and also great food as it is. But to know more about coconut, click on following link..here. Today's my post is Coconut-Mint Chutney, which serves as best base for bread and this is my entry to the Jhiva For Coconut. Also, I found, it was great with any hot rice or vegetable pulav. Here comes my recipe....

Ingredients:
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40z fresh mint leaves
12 tbsp desiccated(dry) coconut
2 tbsp sesame seeds (prefferably white sesame seeds)
1/2 tsp salt (or as required)
1 cup natural low fat yogurt

Method:
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1. Finely chop the mint using a sharp knife.
2. Put all the ingredients into food processor or blender as shown in above pic untill smooth.
3. Cover and chill.

Note: "This delicious chutney can be made in advance and will keep covered for up to 5 days in the refrigerator" as author says. It was great with toasted whole wheat bread. Bread was warm and this cold chutney as a base on bread with thin slices of tomato's made complete break fast.